Oven Chicken Kabobs

5 from 4 votes

Oven Chicken Kabobs are quick and easy! Succulent, tender chicken with a honey teriyaki marinade and veggies, perfect any night of the week!

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Western

Keyword: oven chicken kabobs, oven chicken skewers

Servings:

Calories: 209kcal

Author: Adrianne

Equipment

Medium sized mixing bowl
1 Glass jug
1 Mini whisk
1 Baking dish to soak the skewers
Wooden skewers soaked for 30 mins
1 Spray cooking oil
1 Baking tray
1 Silicon Baking Mat
1 Wire Rack
Kitchen Tongs

Ingredients

1 kg/2.2 pounds chicken thighs skinless, boneless, chopped into 1-2cm pieces
2 cups red capsicum seeds removed, chopped into 1-2cm pieces
2 cups pineapple pieces drained, not rinsed , 1 can

Marinade

½ cup honey
½ cup teriyaki sauce Note 1
¼ teaspoon salt
½ teaspoon cracked black pepper

Instructions

See the 7th instruction in the recipe card below for oven temperature and timing. You need to marinate the chicken (optional, but worth it) to start and there is no need to have the oven on during this time.
Marinade: add honey, teriyaki sauce, salt and pepper to a glass jug and use a mini whisk to combine. Set aside.
Chicken: add chopped chicken thighs to medium sized mixing bowl. Pour marinade over to cover and use a wooden spoon to stir. Cover with cling wrap and place in fridge for 30 mins to marinade (optional, Note 2).
Skewers: add wooden skewers to a baking dish, fill with water to cover skewers and set aside. Soak for 30 mins.
Marinated chicken: remove chicken from fridge, discard cling wrap, pour into colander and let excess marinade drain. Transfer marinated chicken pieces back into mixing bowl.
Threading: drain the water from the skewers. Have the pineapple pieces, capsicum and marinated chicken pieces in a line and work one skewer at a time threading chicken pieces and capsicum with pineapple. Repeat to use up all ingredients. Place chicken kebabs onto wire baking rack with tray underneath. Note 3
Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Oven bake: place chicken kabobs into the oven and bake for 15 mins, remove, turn each skewer to the oven side and then place the tray back into the oven for a further 15 minutes.
Serve and enjoy: once the 30 mins is up, the kebabs will be cooked. Use oven mits to remove the tray, place on heat proof surface and rest for 1 to 2 mins. Pair with rice or quinoa and fresh lemon wedges with finely chopped parsley over the top for garnish.

Notes

Note 1 - Teriyaki sauce: You will find a variety of teriyaki sauces when at the shops. There are some that are thick, like an oyster sauce texture and labelled 'marinade'. Other versions are thin, labelled 'teriyaki sauce' and have the consistency of soy sauce. It is the latter version we want. If in doubt, when in the store, take the bottle and roll it around. The colour will be the same across a marinade bottle and a thin sauce bottle, however, you will noticeably be able to see that the sauce has a thin texture.
Note 2 - Marinading time: if you are super flat out, like busy, busy, no time for anything, need to get dinner sorted stat, then you can skip this step. The recipe will still work and be tasty. If however, you have the time, it is worth it as marinading the chicken for 30 mins allows the flavour to develop and is truly delicious. Plus 30 mins goes pretty quickly and if you are soaking the skewers during this time, it will likely fly by!
Note 3 - Silicon baking mat: you will see my technique in the instructions photos for cooking the skewers, yet minimising clean up time. By placing the silicon underneath the wire rack, not on top of it we achieve 2 things. 1 is that we allow the chicken to reach its most succulent, juicy potential, as it is lifted off a solid material and sits on the open grill like rack. The 2nd thing is that the juices from the kebabs will drip down onto this, when you are cleaning up, simply boil the kettle and pour that hot water over the top and it will slide right off. Ain't nobody got the time or desire to stand and scrub the baking dish when there are kabobs to be devoured!!
Note - Portion size: the recipe will make at least 12 kabobs. I do a 2 skewers per person portion size.

Nutrition